The weekly menu

Just barely a second has passed since I shared the last couple of weeks’ meals, and already I got this post up!  It’s like all of October’s dinners coming at you in 48 hours.

Saturday’s dinner was ammmmmmmazing.

I loooooove squash season.  I know that’s what everyone says in the early stages of Fall but I guess I’m just as basic as everyone else.  I’ve said it (around this same time) every year: I LOVE FALL.  I love October.  I love pink breast cancer month.  I love Halloween.  I love pumpkin.  I love all squash.  I love celebrating my birthday.  I just don’t have anything bad to say about this month.  Of course here in Nor Cal, the weather hasn’t yet gotten the memo and we are still sweating it out in the 90 degree heat, so it’s kinda a fake Autumn thus far.  But we’ve still done the pumpkin patch thing and sweater season is just around the corner.

Back to squash.

Kabocha isn’t one of the ones I typically go gaga over, but I recently bookmarked this recipe and this recipe.  So I married the two together.

The result was perfection in every way.  And I even had leftover squash to enjoy for my lunches all week!  [Paired with, you guessed it, a kale and avocado salad.  I cannot quit you, my beautiful kale love.]

I’m now thinking kabocha may have upped it’s standings in the ranks!  Watch out butternut!!  <–I’m so lame.

On Sunday night we at dinner at to our neighborhood block party, which I already showed off here.  Bringing us to Monday.

This was the ribs we were going to eat Sunday (because I hadn’t planned on eating at the block party).  We also had more of the cornbread from the freezer stash and a quick kale salad that I threw together with a simple home-made vinaigrette.

I massaged the kale until it was wilted and cooked the (TJs precooked) ribs in the oven.

SHOW.  STOPPER.

I can’t get enough cornbread lately.  Kyle added honey to his but I had mine with a massive honking slab of Earth Balance.  Mmmmmmm.

This dinner was (VERY loosely) based off this pea and bacon panzanella.  Only, I made it not at all a panzanella because I nixed the bread.  Originally I was going to use the cornbread that we had leftover from the freezer stash (that we ate throughout the week before), but I ended up eating it for lunch a few days this week so there wasn’t much left.  At least not enough to provide carbohydrate oomph for three people.  So I saved it for myself to enjoy for lunches and instead swapped quinoa into the meal.

I also ditched the (called for) mint because I’m not a huge mint lover and knew it was an expense that I didn’t think would add to the meal enough to justify it’s purchase.  Lame?  Perhaps.  I’m thrifty, sorry.

We all liked this meal but P had second and thirds and probably would have kept going if I let him.  He loves bacon more than anyone should.

Farmer’s Market provided our Wednesday dinner (we it got it to-go and ate after putting V down).  I got a Caesar salad with pulled pork from Our House and added cornbread on the side.

Thursday night is leftovers because we have to clean out the fridge before the weekend…more on that later 🙂